The softest, most delicious pita bread I’ve ever eaten.
(1) I never saw how big one of Sarahs “pinches was as she’d yeasted up before we arrived. It could have been quite big
(2) If you don't have a Machbazi then consider a round cushion with a cloth cover
(3) If you don't have a Taboon try baking on 200º C on a hot dry pizza stone in the oven. And you might want to use a Pizza peel instead of a Machbazi.
Makes 14 large pita (called "Lafa") or 45 small pita